Serve with lemon wedges. Cover the rice with water by several inches in ... with a tight-fitting lid over medium heat. Add the onion, carrot, and garlic. Season with a pinch of salt, and cook ...

To make the stock, pour 3 litres/5¼ pints water into a large saucepan and add the carrot, celery ... cook over a medium heat until soft. Add the rice and cook, stirring, for 2–3 minutes ...

Add the onion, carrots and celery ... regularly as the liquid reduces and the rice swells; stirring constantly for the final 5 minutes. Stir in the lemon zest and hard cheese.

Grated carrots lend sweetness and color, while lemon zest deepens the citrus notes. The rice is simmered directly in the broth, infusing it with savory flavor. The yolk in the egg-lemon mixture ...

3. Add the diced carrots, onions, and onions after that. Add pepper, lemon zest, red chilli sauce, and soy sauce next. 4. Mix in some salt after adding. Put the cooked rice in a bowl. 5. Add the ...